Solid fermentation of Antrodia camphorata: unique method for optimal nutritional density and bioactive compounds
Cultivation of Antrodia camphorata is particularly delicate and requires specific expertise. In the wild, its growth is extremely slow and takes 5 to 10 years to reach maturity, making its use nearly impossible due to its rarity. Liquid medium fermentation is a faster alternative, but it remains insufficient because it does not allow the mushroom to produce an optimal amount of active molecules, which are essential for its efficacy.
To combine growth speed and richness in active compounds, ProAntro® is obtained through a solid medium fermentation process, ensuring in just 5 to 6 months a concentration of bioactive molecules significantly higher than that obtained by other cultivation methods.
The resulting mycelium stands out for a particularly rich composition: it contains notably antroquinonol, over 200 different triterpenes, approximately 12% beta-glucans, as well as polysaccharides, polyphenols, nucleic acids, and the enzyme SOD (superoxide dismutase), known for its antioxidant activity.
This unique process ensures a high standardization of key compounds and guarantees optimal efficacy, giving this mushroom powerful properties demonstrated through numerous scientific studies and clinical trials in humans.